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How to make Nigerian jollof rice (Party jollof recipe)

When it comes to jollof rice, we all know there's "jollof :( "and there is "JOLLOF!!! :D :D :D" and the highest grade in Jollof rice hierarchy is the Party jollof rice!!! :D. This is because the party jollof rice is actually tastier than the normal jollof rice due to its unique smokey aroma and taste. No festive season is complete without jollof rice. There was a point in my life when i practically crashed parties just because of the jollof rice....LMAO!. I've turned a new leaf now though (thank you lord!!!) and that was since i got the perfect recipe. When it comes to the jollof rice, some people would swear it's the fire wood smoke that gives the rice that unique flavor while others would swear its the burning of the rice underneath that gives it it's unique taste. Whichever way, i'm going to show you how to recreate the party jollof rice right in your home without the firewood of course. For jollof rice, you can use the Stock of any meat such as: Beef stock, Chicken Stock, Turkey stock e.t.c. The Original party jollof rice basically doesn't require vegetables as we use at home so this is optional though when i was done, i added some boiled green peas.

Preparation of the stockStep 1: If you are using beef/chicken/turkey,wash and place in a pot. Season with crushed seasoning cubes, salt, curry, thyme and ground/minced ginger,chopped onion and garlic. Boil till tender. Remove the meat from the stock and fry in a seperate pan. View the Original recipes for Turkey stock, Beef Stock or Chicken stock Here . Set the stock aside separately and the oil used in frying separately. You'd need these later.

Preparation of the riceWhen it comes to preparing the rice before the real jollof preparation, its either you soak it in hot water for some minutes before washing or you par-boil it before washing. This removes the excess starch and prevents the rice from sticking together while remaining firm. Either way, you'd get the same resultStep 2: Wash the rice thoroughly and place in a pot. Add enough water just enough to cover the rice and par boil for 10 mins. Wash the parboiled rice with cold water, drain and set aside. OR Soak the rice in hot water for some minutes, rinse with clean water, drain and set aside.

Preparation of the tomapep pureeStep 3: Remove the seeds from the tatashey and green bell pepper and wash well. Wash the Tomatoes, Scotch bonnet pepper (ata rodo) and onion well too. Blend everything to a smooth puree. Pour the Blended puree into an empty iron pot and boil till there's no water left leaving just the concentrated puree in the pot.

Preparation of the Jollof riceStep 4: Add the tinned tomato paste into the Boiled tomato and pepper puree. Pour the Oil used in frying the meat into the tomapep puree and use it to fry the tomapep puree while stirring constantly so it doesn't get burnt for about 5 mins.

Step 5: Pour the Beef Stock (meat water) into the fried puree and mix. Add the dry thyme, Curry powder, Seasoning cubes (Crushed), Salt to taste. Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn't simply add water to ensure it does. Add the Bay leaves to the pot and cover.

Step 6: Leave the jollof to cook and soften and once you notice the liquid in the pot has almost dried up leaving concentrated tomato puree at the top, turn with a wooden spoon or spatula. At this time, Check if the rice is soft enough and also check for salt and if the seasoning from the stock is enough, if not add the necessary ingredients. If its not soft enough, add some more water and leave to dry up once more till its completely soft. Now you can turn with any type of spoon........Let the Burning Beginnn!!!! P.S: 10-12mins is enough to let the bottom part get charred a bit (please don't burn the whole pot of rice....lol)

Step 7: Leave the rice to Burn underneath till you begin to smell it :D. Once it completely dries up at the top, turn off the burner and open the pot slightly for the vapor to evaporate.Your rice is ready...Serve!

Kitchen notes:• Don't turn with a metal spoon so it doesn't start burning before its done. Get a wooden spatula ready for this purpose.• Don't use your beautiful non stick pot for this purpose else you'd be required to scrub the pot with an iron sponge afterwards thereby damaging the pot :D.

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hahahaha!!! i almost fell from the chair i was sitting on when i read the cooking under a tree part also, Cracked me up big time. you are so hilarious quin :). The fruit cake would definitely come up....Just for you ;).Merry Christmas!!!

Hello wunmi, parboiling rice depends mostly on the type of rice you are using. Some contain lots of starch which makes it stick together when cooked thereby making it soggy. Instead of parboiling, you could also soak it in hot water as this also removes some starch in it. you are welcome dear :)...merry Christmas to you too.

Parboiling is essential,for "old" rice ie rice that's really strong while u can soak in water for "new" rice that doesn't require cooking for too long. I remember when I cooked for a friend and we decided to soak without checking if it was new or old rice,let's just say I ended up with rice that took way longer to get done and was really burnt. Luckily we where cooking a large quantity

I planned not to cook jack on new yrs day cuz guest who came to my house on xmas refused to eat cuz they had stuffed their stomachs in other places before coming to visit. I ended up wasting food. But I may give dis a shot!TokoniHappy nu year in adv dobby

I keeping you posted as you said...so I showed my brother this recipe and were both eager to try it, my brother has always loved the phrase 'party rice'. The rice turned out sticky,I don't know if it was because of the many tomato paste we jampacked into it or because I used basmati rice.though we couldn't find the bay leaves in the market today but it turned out to be a delicious new year meal,I spiced it up with peas,corns,backed beans, cabbage and carrots. Please can you elaborate more on the burning stuff...it almost got me into trouble

Hi Chetachukwu,Thanks for keeping me posted :). Concerning the sticky rice, two things might have been the cause ; (1) The Quality of basmati rice used and (2) the amount of tinned tomatoes used. The major culprit could have been the basmati rice because most of the types we have around are of low quality and they tend to stick together when cooked. The amount of tinned tomatoes used also has the tendency of making jollof not just sticky but also soggy so i'd always advice to use it in moderation. For the burning of the rice, i'd advice you don't leave the rice for too long. 10-12 mins after it's cooked completely would do just fine. This is just to ensure the bottom part is charred a little so the rice in the pot would simmer in the smoky flavor aroma thereby giving it that "party rice flavor". Hope this helps :).

Very nice learned something new, you didn't use crayfish in your recipe does it mean its not good cos I know people use it while cooking jollof rice and I do that too . Is it a bad combination? Just curious

Hi Anon, The Original jollof rice recipe requires No crayfish at all as that would give it the local rice taste. Using Crayfish is not a bad combination at all but, that is done when cooking the local version of jollof rice.

Thank you! Had an emergency: Lead chef on leave; assistant chef off sick...and my husband hosting 20 of his people at their monthly meeting. I tried to get him to postpone it. He wouldn't think of it.... "It won't be a problem my dear, just make jollof for them instead of the usual pounded yam, etc." "Okay babe..." Hmmm...,me??? When last had I made jollof? And even then, the finished product was usually unpredictable...sometimes, really nice and other times just red gooey rice...... And then I had the bright idea...go online...and Dobbysignature.com came to the rescue after I punched in 'Party Jollof". Wonderfully easy-to-follow recipe...I followed through and, for first time ever - no stickiness... and the right flavor. Afterwards, my husband said, "I knew it would be no big deal for you my dear..." I smiled. Thank God and thank YOU Dobby!

Weldone Dobby. my opinion- when u are adding water to your jollof rice in bits,especially when its almost fully cooked. the water doesnt get to dry up well again and the rice becomes soggy. the water is best added earlier in the cooking.

Tried the recipe Christmas morning after my chef didn't show up to work. It was super soggy. :( Also, it takes a lot of stock to get 1 liter . I used perfume jasmine rice. Very disappointed. I followed the recipe to a T. There was a lot of tomato sauce left on it after the rice was cooked.

Hi Anon, you probably added too much water. Also, i've noticed that perfumed rice such as basmati and jasmine rice tend to stick together which means they contain more starch than the normal rice. When using perfumed rice, it's best to add the stock gradually till you get the right amount of softness you need. Also, i'd advised you skip par-boiling the rice and soak it in hot water first before cooking it. That way, the rice would still remain firm and not too soft once cooked.

hey Dobby good info and thanks for sharing your cooking skills, however ive never used green bell pepper only the red one for my jelloffe, i cook local way by adding small crayfish, however Does the green bell peppers give it a completely diff taste?

Hi Anon, Yes it does. For Normal jollof rice please skip the crayfish. I enjoy rice with crayfish too but if you want to cook authentic party rice the crayfish should be skipped. The green pepper gives it the party rice flavour. You just have to blend it along with the red pepper and tomatoes

lol! You don't Need lots of Spices to get the perfect jollof rice. Infact, an easy way to know a not too good cook is the amount of spices the person uses while cooking. Just try out this recipe, i'm sure you'd testify *Wink*.

Neat blog! Is your theme custom made or did you download itt from somewhere?A design like yours with a few simple adjustements would really make my blog shine. Please let me know where you got your theme. Bless you

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